Sausage and Potatoes in a Packet

This is another recipe that comes from a Jacques Pepin cookbook (what can I say, he’s apparently Mr. Awesome in this house right now). It is so easy and homey that you would never have believed it could come from such a proper-sounding man on PBS. I was planning lots of lighter foods for dinner, so I wanted to throw in a hearty dish. K was definitely wary of this dish. He kept asking what was in it and how it worked. He wanted to look at it in the oven, but since it’s in a packet it’s not possible…totally confusing for him. Then, I opened the packet. It still didn’t look like much. It’s kind of hard to make sausage and potatoes look pretty, but boy did it taste good! I ended up using 3 different kinds of sausage (spicy chicken, spicy Italian, and sweet Italian). You can use your favorites, but I recommend using some spicy variants to add a kick (and this comes from a girl who is not known for spicy tastebuds).

The onions get really soft in this, but using naturally sweet ones will definitely enhance the taste even more. Having the garlic unpeeled did not feel like it did much. I would have rather sprinkled some minced garlic in the packet instead, and would probably do that next time. I was expecting more garlic flavor. The potatoes end up getting steamed and are soft all the way through.

This recipe is so easy that I feel like I should start a new category for it. It’s not “fast” because it takes an hour to bake, but it is really simple to assemble and works well when you are missing the grill during the colder months.

Directions for Sausage and Potatoes in a Packet

Adapted from Jacques Pepin’s Fast Food My Way

  • About 10 tiny Yukon Gold potatoes (about 2 pounds worth) cut into bite-sized pieces
  • 2 large onions chopped into quarters
  • 1 garlic bulb of cloves (unpeeled–but, I would recommend just using some minced garlic in place of this)
  • Olive Oil
  • Pepper and other all-purpose seasoning you like with potatoes–to taste
  • About 1.5 pounds of sausage (use spicy/chicken/sweet/whatever you like); leave on the casings, but cut into quarters
  • Sprigs of fresh rosemary (use dried if that is all you have)

A seriously big onion

Preheat the oven to 425 degrees. On a large baking sheet, prepare a long piece of foil that will be able to seal in a whole baking sheet of food. Put some olive oil on the sheet and rub the onions pieces in it to coat them.

Spread them out. Then, place the garlic and potatoes evenly among the onion pieces so that you have one layer.

Sprinkle some pepper and/or other seasoning on top. Next, mix in the pieces of sausage. Place the sprigs of rosemary on top.

Fold in the foil and seal the edges.

Bake for one hour. Be careful of steam when you open it.

Directions for Sausage and Potatoes in a Packet without pictures

Adapted from Jacques Pepin’s Fast Food My Way

  • About 10 tiny Yukon Gold potatoes (about 2 pounds worth) cut into bite-sized pieces
  • 2 large onions chopped into quarters
  • 1 garlic bulb of cloves (unpeeled–but, I would recommend just using some minced garlic in place of this)
  • Olive Oil
  • Pepper and other all-purpose seasoning you like with potatoes–to taste
  • About 1.5 pounds of sausage (use spicy/chicken/sweet/whatever you like); leave on the casings, but cut into quarters
  • Sprigs of fresh rosemary (use dried if that is all you have)

Preheat the oven to 425 degrees. On a large baking sheet, prepare a long piece of foil that will be able to seal in a whole baking sheet of food. Put some olive oil on the sheet and rub the onions pieces in it to coat them. Spread them out. Then, place the garlic and potatoes evenly among the onion pieces so that you have one layer. Sprinkle some pepper and/or other seasoning on top. Next, mix in the pieces of sausage. Place the sprigs of rosemary on top. Fold in the foil and seal the edges. Bake for one hour. Be careful of steam when you open it.

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